In 3-quart saucepan, whisk milk, sugar, cinnamon, cayenne, salt, and cream to blend. Heat on medium until bubbles form around edge. Add unsweetened chocolate and whisk until melted. In large bowl, whisk eggs until blended. Continue whisking while adding hot chocolate mixture in slow, steady stream.

In prepared dish, decoratively arrange slices of toast in overlapping layers to cover dish evenly. Scatter chocolate chips over slices of toast, then pour chocolate mixture evenly over all. Cover with plastic wrap. If toast slices are not coated with chocolate mixture, gently press down to coat with mixture. Refrigerate at least 1 hour or up to 1 day.

Cut bread pudding into squares. Serve with ice cream or drizzle with dulce de leche if desired.

Con Poulos

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